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. 2023 Feb 13;14:1083917. doi: 10.3389/fmicb.2023.1083917

Figure 1.

Figure 1

pH value (A), residual carbohydrate (B), and reducing end of polysaccharide chain content (C) during in vitro fermentation, respectively. Data are expressed as mean ± SD (n = 5), and a–d mean significantly different (p < 0.05) by a Tukey test in the same group with different time points.